Wheat free butter tarts

This is the first year I’ve made the leap to wheat-free Christmas baking!

It took awhile to try, as I thought it to be impossible to create thin, light, crispy tart shells..but to my delight I have come up with a recipe using home milled flour to make my tart shells for my butter & mincemeat tarts!

Tart shell ingredients:

2 1/2c vegetable shortening
1/2 c psyllium husk flakes
2 T tapioca starch
1/2 tsp Himalyan salt
2 c water
7 c home milled flour (my mix is: oat, buckwheat, rye & spelt).




Combine the top 5 ingredients, then stir in the flour.
Knead it a little to give it strength.
Roll 1/4″ thick on flour dusted board.
Cut circles (I use a quart sized mason jar lid-the perfect size when using muffin tins).
Gently place each shells into un-greased muffin tins.

Yield: 6 dozen tart shells

Butter tart filling:

1/3 c butter
5 eggs
1 c coconut sugar
1/2 c concentrated lemon juice
1-1 1/2 c raisins

Melt butter,
beat eggs, thoroughly beat everything else together.

I use a blender and it works great! It is also easy to pour into the tart shells.


Add 6 raisins to the bottom of each tart shell.
Fill tarts shells half way only! Otherwise they will surely overflow!!

Bake 15 minutes 400F

Yield 3 doz

Cool on cooling rack before storing.

These tarts freeze well. I like to eat them partially frozen!

I make mincemeat tarts with the other half of the tart shells.


Click to go to my mincemeat tart recipe!

Click to see my wheat-free Christmas rolled cookie recipe!

Click to go to my recipe page!


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